Indulge in Gluten & Dairy-Free Sweet Potato Muffins! Make the most of your time at home by treating the family to these delectable muffins. Stay safe, y’all. Much love.
Preheat the oven to 350 degrees F. Spray a silicone muffin pan or line a muffin pan with liners then spray them.
In a blender add the sweet potato purée, eggs, apple sauce. Blend to combine. In a large bowl mix together the flour, sugar, baking powder, baking soda, and cinnamon. Make a well in the center and add the wet ingredients to the dry ingredients. Mix well to combine.
Scoop to fill the muffin tin until full. Add nuts to the top if you’d like (optional). Bake for degrees for 28-33 minutes until slightly starting to brown on top. Take out of oven and allow too cool for 10 mins.
Once the muffins have cooled off, mix the powdered sugar with the two tbsp of water and drizzle it over the muffins to make a frosting.
Preheat the oven to 350 degrees F. Spray a silicone muffin pan or line a muffin pan with liners then spray them.2. In a blender add the sweet potato purée, eggs, apple sauce. Blend to combine. 3. In a large bowl mix together the flour, sugar, baking powder, baking soda, and cinnamon. 4. Make a well in the center and add the wet ingredients to the dry ingredients. Mix well to combine.5. Scoop to fill the muffin tin until full. Add nuts to the top if you’d like (optional). Bake for degrees for 28-33 minutes until slightly starting to brown on top. Take out of oven and allow too cool for 10 mins6. Once the muffins are cooled off, mix the powdered sugar with two tbsp of water and drizzle it over the muffins to make a frosting.